Lomo Saltado

This meat and potatoes over rice dish is a classic at Peruvian bus stops (it can be cooked quickly, and stretches cheap meat). Mom frequently served this, adapting it slightly from the Peruvian version.

20 minutes to prepare, 25 minutes to cook

Makes 6 servings

Janice T. Watlington

Contributor!Watlington, Janice T. Main Dishes!Lomo Saltado Beef!Lomo Saltado Garlic!Lomo Saltado Tomatoes!Lomo Saltado Potatoes!Lomo Saltado Rice!Lomo Saltado

Ingredients

• 1 to 1 1/2 lbs. Beef Round Steak cut into long slivers
• 1 large Onion sliced into rings
• 1 can (14 oz) Stewed Tomatoes diced
• 1 clove Garlic crushed
• 1/2 tsp. Salt
• 1/4 tsp. Black Pepper ground
• 2 tsp. Tomato Catsup
• 4 cups White Rice cooked
• 1/2 bag Shoestring Fries frozen

Directions

Fry the slivered steak until browned. Add the sliced onion, tomatoes, garlic, salt, pepper, and catsup. Cook until liquid begins to reduce, anywhere from 5 to 15 minutes more.

The original recipe uses two large fresh tomatoes instead of stewed (canned) ones.

If the meat is especially tough, add tomatoes, garlic, salt and pepper and let it simmer for an extra ten to thirty minutes, adding water as necessary. Then add onions and proceed.

Cook the french fries. Just before serving, add a generous helping of french fries to the meat and sauce and mix well. Serve immediately over rice.

Mom preferred shoestring fries with this recipe (and I agree), although steak fries would be more authentic.

Serve over white rice